Description
Apple Fritter Monkey Bread is a sticky, pull-apart breakfast treat combining cinnamon-sugar biscuit dough, tender caramelized apples, and a sweet glaze. It’s like apple fritters and monkey bread combined into one irresistible dish.
Ingredients
Units
Scale
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted (for layering)
- 2 tablespoons unsalted butter (for apples)
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp work best)
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan with non-stick spray or butter.
- Cut biscuit dough into quarters. In a bowl, combine granulated sugar and cinnamon. Roll dough pieces in the cinnamon sugar mixture and set aside.
- In a skillet, melt 2 tablespoons butter. Add diced apples, brown sugar, flour, and nutmeg. Cook over medium heat for 5–7 minutes until apples are soft and caramelized. Stir in vanilla and remove from heat.
- Layer half of the cinnamon-sugar biscuit pieces in the bundt pan. Spoon half of the apple mixture over the top. Repeat with remaining biscuits and apples.
- Drizzle melted butter over the top layer.
- Bake for 35–40 minutes, or until golden brown and the center is cooked through. Let rest for 10–15 minutes in the pan, then invert onto a serving plate.
- In a small bowl, whisk together powdered sugar and milk to form a glaze. Drizzle over the warm monkey bread before serving.
Notes
- Best served warm; reheat leftovers in the microwave for 10–15 seconds.
- Use homemade biscuit dough if preferred.
- Chopped nuts can be added for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg